Monday, May 30, 2016
Saturday, March 19, 2016
Friday, January 2, 2015
Amish Friendship Bread
Thursday, October 23, 2014
Wednesday, October 22, 2014
Saturday, August 4, 2012
Parmesan Pea Rice
6 servings of cooked rice still warm
1 bag of frozen peas warm
1/4 cup shredded parmesan cheese
1t garlic pepper
Mix ingredients and heat through.
Greek salad contains romaine lettuce, red onion slices, cucumber slices, feta cheese and a glorious greek dressing that I brought home from La Nova in Buffalo, NY. (I wish I knew how to make it!)
adapted from Comfort of Cooking, originally from Real Simple
- 2 cups chicken or vegetable broth
- 1 cup long-grain white rice
- 2 Tbs butter
- 1 medium zucchini, grated on the large holes of a cheese grater
- 1 cup shredded sharp cheddar
- salt and pepper, to taste
Cook about 20 minutes, or until most of the liquid has been absorbed.
Remove from heat, add the butter and zucchini, and cover. Allow to stand 5 minutes, then stir to incorporate. Stir in the cheese, season with salt and pepper, and serve.
Baked Parmesian Chicken
6 chicken breast
1/2 cup greek yogurt
1/2 cup sour cream
1/2 cup shredded parmesian cheese
1 cup panko seasoned with garlic pepper
Mix yogurt, sour cream and cheese together and spread onto the chicken breasts. Sprinkle with seasoned panko and bake at 350 until juices run clear.
Bacon Garlic Green Beans
4 slices of bacon cut into bits and cooked in skillet
fresh garlic pressed (to taste)
fresh or frozen green beans
Cook bacon in skillet until nice and crisp then add green beans and garlic and cook until green beans are crisp tender.
Saturday, February 25, 2012
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, cold and cut into pieces
1 1/4 cup milk, cold
2 tablespoons butter, melted
1. Preheat oven to 450 degrees (F). In a large bowl whisk the flour, baking powder and salt together. Add the butter and cut in with 2 knives, a pastry blender or your fingers until the mixture resembles course crumbs and the largest pieces are no bigger than the size of small peas. Add the 1 1/4 cup milk all at once and mix with a rubber spatula or wooden spoon just until combined.
2. Knead the dough in the bowl 2 or 3 times, folding the dough over itself, just into a rough ball and then transfer to a lightly floured surface, cover with plastic wrap or parchment paper, and roll or pat out to 1/2 inch thick. Cut into 2 inch rounds with a biscuit or cookie cutter dipped in flour. Make sure to push the cutter straight down and pull back up without twisting so that the biscuits will rise evenly. Place the rounds on a baking sheet and brush with melted butter. (You can re-roll the scraps once, any more than that and you risk kneading the dough too much and you’ll end up with tough biscuits) Bake in preheated oven for 10-12 minutes or until golden brown on top and a deeper golden brown on the bottom.
Tuesday, February 21, 2012
1 c. whole milk
1/4 c. + 1 Tbsp. sugar, divided
1/4 c. vegetable oil
1 tsp. table salt
3 1/2-4 c. all-purpose flour
1 scant tablespoon dry active yeast
1/2 c. warm (about 105 degrees) water
Peanut oil for frying
In a small saucepan, combine the milk, 1/4 c. sugar, vegetable oil, and salt. Heat over medium heat until small bubbles form around the edges of the pan. Remove from heat.
While the milk is heating, combine the yeast and 1 Tbsp. of sugar with 1/2 c. water. Allow to stand for 10 minutes or until it’s very bubbly.
In the bowl of a stand mixer, combine the heated milk and 2 c. flour. Mix, scraping the bowl occasionally, until smooth (about 2-3 minutes). Add the egg and mix until well-combined. Add the yeast mixture. Add enough flour to make a soft dough that slightly sticks to your finger.
At this point, you can either place the dough in a bowl sprayed with non-stick cooking spray and cover with a piece of sprayed plastic wrap and refrigerate the dough up to 1 day or you can roll the dough out on a lightly floured surface. Either way, when you roll it out, roll it into a large rectangle about 1/4″ thick. Using a pizza wheel, cut the dough into about 3″x4″ rectangles. Slightly separate the dough pieces and cover with a clean cloth. Allow to rise for 30 minutes.
When the dough has about 15 minutes left to go, heat 2-3 inches of peanut oil in a large skillet or saucepan to 325 degrees (just use a candy thermometer). When the oil is heated, fry the dough pieces for about 90 seconds-2 minutes per side or until they are golden. Carefully remove from the oil and allow to drain on a paper towel-lined baking sheet.
Place some powdered sugar in a fine-mesh strainer and sprinkle the powdered sugar generously over the beignets. Serve immediately. Makes about 24-30 beignets.
For full tutorial please visit www.ourbestbites.com/2011/03/beignets-happy-mardi-gras/
Thursday, September 8, 2011
Move oven rack to low position so that tops of pans will be in the center of the oven. Pre heat oven to 350 degrees F.
Grease bottoms ONLY of 2 loaf pans.
Mix sugar and butter in large bowl.
Add eggs and mix until blended.
Add bananas, buttermilk and vanilla. Beat until smooth.
Stir in flour, baking soda and salt until flour mixture is just moistened.
If you choose to add nuts do so at this time.
Pour into your greased pans and bake for about 1 hour or until toothpick inserted into the center comes out clean. Cool for 10 minutes. Loosen sides of loaves from pans and cool on a cooling rack for at least two hours before cutting to retain moisture.
Can you say that three times fast? We had a go and couldn’t do it without fits of laughter! This recipe was e-mailed to me by Campbell’s Kitchen. If you are not a subscriber it’s pretty cool they send you recipes and coupons. Campbell’s Kitchen is not paying me for this post.
Pasta Pizza Pie
from Campbell's Kitchen
Prep Time: 20 min.
Bake Time: 35 min.
Stand Time: 5 min.
Vegetable cooking spray
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushrooms (about 3 ounces)
1 egg, beaten
1/4 cup milk
1/2 of a 1-pound package tri-color or plain corkscrew-shaped pasta (rotini) (about 2 1/2 cups), cooked and drained
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
1 1/2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
1. Heat the oven to 350°F. Spray a 12-inch pizza pan with the cooking spray.
2. Heat the oil in 12-inch skillet over medium heat. Add the onion and mushrooms and cook until they're tender and the liquid is evaporated, stirring occasionally. Remove the skillet from the heat.
3. Stir the egg, milk, pasta and 1/2 cup cheese in a medium bowl. Spread the pasta mixture on the pizza pan.
4. Bake for 20 minutes. Spread the sauce over the pasta crust. Top with the onion mixture. Sprinkle with the remaining cheese.
5. Bake for 15 minutes or until the cheese is melted. Let stand for 5 minutes before slicing.
Serving Suggestion: Serve with a mixed green salad with walnuts and red wine vinaigrette. For dessert serve fresh fruit salad.
Makes: 4 servings (about 1 1/4 cups each).
These are the ingredients I added simply to sneak some veggies into the dish. I also added the meat for extra protein it was not called for in the recipe. You can make this meal complete like we did with a nice green salad and fruit salad for dessert.
TaDa! The kiddos give this meal four stars so it will be put into the rotation. Mommy gives it four starts as well because it was fast and easy.